Growing lettuce on stacked shelves in high-tech greenhouses could be as good for the environment as growing them in fields and could save 8,000 hectares of land in the UK, according to a new study from the University of Surrey and the University of Aberdeen.

Food, feed, fiber, and bioenergy: The demand for agricultural raw materials is rising. 

An international research team led by the Centre for Microbiology and Environmental Systems Science (CeMESS) at the University of Vienna has discovered that comammox bacteria, first identified by them in 2015, can grow using guanidine, a nitrogen-rich organic compound, as their sole energy and nitrogen source.

Pesticides and herbicides are critical to ensuring food security worldwide, but these substances can present a safety risk to people who unwittingly ingest them. 

Much of the water in the West is transported across vast geographical areas by large infrastructure projects known as interbasin water transfers.

Nanozymes are tiny, engineered substances that mimic the catalytic properties of natural enzymes, and they serve a variety of purposes in biomedicine,  chemical engineering, and environmental applications. 

Two “new” herbicide options could soon be available for blackberry growers during the 2025 growing season.

Scientists have discovered that ponderosa pines effectively stop breathing when beset by wildfire smoke.

California should take urgent and bold measures to adapt its $59 billion agriculture sector to climate change as the amount of water available for crops declines, according to a collaborative report by University of California faculty from four campuses.

Forests are often described as the ‘lungs of the Earth’, absorbing twice as much carbon as they emit, acting as carbon sinks (storing CO2 in their branches, roots and leaves).